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Chocolate Bundt Cake | Low Fat Recipes » Low Fat Cakes

Chocolate Bundt Cake

Serving Size : 16
for prepare Chocolate Bundt Cake
Amount Measure Ingredient - Preparation Method
chocolate bundt cake
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 cup unsweetened cocoa powder
preferably dutch-process
chocolate bundt cake
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup fruit puree fat replacement
homemade or store-bought
chocolate bundt cake
1/3 cup canola oil
2 tablespoons instant coffee granules
2 teaspoons pure vanilla extract
2 3/4 cups granulated sugar
chocolate bundt cake
2 tablespoons chopped hazelnuts
or almonds
chocolate bundt cake
3 ounces bittersweet chocolate - coarsely chopped
not unsweetened
or semisweet chocolate
chocolate bundt cake
3 tablespoons 1% milk
recipe Chocolate Bundt Cake

TO MAKE CAKE: 1. Preheat oven to 325°F.
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Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. 2.
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Place eggs and egg whites in a large mixing bowl and set
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bowl in a pan of hot water; stir occasionally to warm eggs. 3.
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Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set
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aside. 4. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside. 5. Remove bowl
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of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar.
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Increase mixer speed to high and continue beating until mixture is thick

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and pale, about 5 minutes. 6. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg
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mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture. 7. Scrape
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batter into prepared pan. Bake for 50 to 60 minutes, or until top springs
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back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire
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rack to cool for 10 minutes. Loosen edges and invert cake onto

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rack. Cool completely. TO MAKE GLAZE & FINISH CAKE: 1. Spread hazelnuts (or
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almonds) in a shallow pan and bake in a 325°F oven for 5 to 7 minutes,
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or until fragrant. Let cool. 2. In a small heavy saucepan, combine chocolate
bundt cake low fat recipes
and milk; heat over low heat, stirring, until glaze is smooth. 3. Place cake on a serving plate. Carefully pour
bundt cake low fat recipes
warm glaze over cake, letting it drip down the sides. Sprinkle with nuts. MAKES 1 CAKE.

zuccini cake recipe low fat

FOR 16 SERVINGS. 290 calories per serving; 4 grams protein; 8 grams fat (0.7 gram saturated fat);
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52 grams carbohydrate; 260 mg sodium: 27 mg cholesterol; 1 gram fiber.

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